Roast Lamb with Kumara and Fresh Mint Sauce

Preheat the oven to 180°C (350°F). Pat the lamb dry with paper towels and rub all over with 1 tablespoon of olive oil, the crushed garlic, rosemary leaves, salt, and black pepper.

Place the lamb in a roasting tray and insert a meat thermometer into the thickest part. Roast in the preheated oven for 35 minutes.

While the lamb roasts, toss the kumara cubes with the remaining 1 tablespoon of olive oil and a pinch of salt. After 15 minutes of lamb roasting, add the kumara to the tray around the lamb.

Continue roasting until the lamb reaches an internal temperature of 60°C for medium (about 15-20 more minutes). The kumara should be golden and tender when pierced.

Meanwhile, steam the green beans over boiling water for 4-5 minutes until bright green and crisp-tender. Remove from heat and set aside.

Prepare the mint sauce by combining the chopped fresh mint with apple cider vinegar, sugar, and boiling water in a small bowl. Stir until the sugar dissolves and let it infuse for 5 minutes.

Transfer the lamb to a cutting board, tent loosely with foil, and let it rest for 5 minutes before slicing against the grain into thick medallions.

Plate the sliced lamb with the roasted kumara and steamed green beans. Drizzle the fresh mint sauce over the lamb or serve it on the side in a small jug.